You can experiment with the veggies used!

1kg cubed casserole beef 2 brown onions, thinly sliced 2 tsp ground cumin 2 tsp ground coriander 2 tsp garam marsala 1 tsp sweet paprika 1/2 tsp ground turmeric 2 x 400g cans chopped tomatoes 1/2 cauliflower, cut into florets 6 carrots, peeled, thinly sliced 1 cup chopped green beans 1 tin coconut cream fresh coriander

•Put cubed beef in slow cooker and add enough water to cover. •Cook on 'Low' heat for 6-8 hours. Half an hour or so before serving: •Brown the onions in a large pot on the stove. •Add the spices and cook, stirring, for 1-2 minutes or until aromatic. •Add 2 cups of beef stock (from the slow cooker) and tinned tomatoes and bring to a simmer. •Add chopped carrot, cauliflower and beans and simmer gently until cooked. •Add the beef and, finally, stir through the coconut cream. •Remove from heat and serve, topped with coriander.